SHORT COMMUNICATION
The disappearance of vitamin A from commercial sources during in vitro ruminal fermentation
L. Qiao 1,   S. M. Yan 1  
,   Y. B. Gao 1,   H. J. Ren 1
 
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College of Animal Science and Animal Medicine, Inner Mongolia Agricultural University, 010018 Huhhot, P.R. China
CORRESPONDING AUTHOR
S. M. Yan   

College of Animal Science and Animal Medicine, Inner Mongolia Agricultural University, 010018 Huhhot, P.R. China
Publication date: 2007-09-17
 
J. Anim. Feed Sci. 2007;16(Suppl. 2):411–415
 
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ABSTRACT
The effects of three levels of vitamin A (5.8, 11.6 and 46.4 IU/ml of in vitro media) and two sources of vitamin A (Roche and JDW) on in vitro ruminal disappearance of retinol were studied. In vitro substrates that were similar to those fed to the donor dairy cows (containing 50% concentrate) were incubated with buffer ruminal fluid for 24 h. Retinol disappearance was affected by concentrations of vitamin A, and it was increased with the time of incubation, and was about 60% at 8 h and about 70% at 24 h. The degradation of retinol was not evidently affected by vitamin A sources.
 
CITATIONS (1):
1.
Effects of vitamin A on the milk performance, antioxidant functions and immune functions of dairy cows
Lu Jin, Sumei Yan, Binlin Shi, Hongyun Bao, Jian Gong, Xiaoyu Guo, Junliang Li
Animal Feed Science and Technology
 
ISSN:1230-1388